Black Walnut Dover Cake
A rich, nutty cake featuring black walnuts, perfect for special occasions or teatimes, with a moist texture and distinctive flavor that appeals to nut lovers.
Ingredients
Instructions
- Cream eggs, sugar, and butter together.
- Mix baking soda and cream of tartar into the flour.
- Alternate adding the flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Add black walnuts to the batter.
- Coat some walnuts with a portion of the flour to prevent sinking.
- Pour the batter into a well-greased and floured tube pan.
- Bake at 350°F for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider toasting the black walnuts before adding them to the batter. If you don’t have black walnuts, you can substitute with regular walnuts or pecans for a milder taste. Ensure your butter is softened for easier creaming, and use room temperature eggs for better incorporation. Mixing in a little bit of vanilla extract can also enhance the flavor profile.
Serving Suggestions
This Black Walnut Dover Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete dessert experience, serve it alongside Deviled Potatoes for a savory contrast. Fresh fruit or a light salad can also complement the rich flavors, making it a perfect choice for gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or microwave a slice for a few seconds until warm. Enjoy it fresh for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Dover Cake contains roughly 1790 calories, with 15g protein, 149g carbohydrates, and 126g fat. It is an excellent source of iron (43% of the Daily Value), calcium (32% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1624mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut?
Yes, you can substitute black walnuts with regular walnuts or pecans, though the flavor will be milder. If you prefer a different nut, make sure it's chopped and added in a similar quantity for the best results.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. To prevent this, mix the batter just until combined and ensure your oven is preheated and at the right temperature. Use a toothpick to check for doneness at the specified baking time.
How can I make this cake more moist?
To enhance moisture, consider adding a bit of sour cream or yogurt to the batter. You can also brush the finished cake with a simple syrup made from equal parts sugar and water to add sweetness and moisture without altering the flavor too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).